Grilled Swordfish With Oregano

We have been dining outdoors every night now that our ceramic table from Deruta, Italy, has arrived. I have also been doing a lot of grilling outdoors since once summer officially commenced, the weather finally improved and we have been enjoying day after day of sunshine. After weeks of rain, the sun certainly is a vast improvement, although it might take me a while to get used to these high temperatures again. When the thermostat rises over eighty-five degrees, I try not to use my oven too often, and having our gas grill on our screened in porch or lanai is a life saver. I have been enjoying trying out several new grilled recipes, including this tasty swordfish dish.

My husband and I visited Detroit’s Eastern Market this past Saturday, and as well as stall after stall of fresh produce, the market is surrounded by several meat, poultry, and seafood stores with incredibly fresh product at very reasonable prices. We had no intention of buying seafood Saturday, but we were so impressed with how fresh everything was, we ended up purchasing some frozen soft shell crab, and two thick swordfish steaks. I usually like to grill my swordfish steak after lightly breading them and cutting the slices thinly, but these steaks were so gorgeous I decided to leave them be. I also found some of the first locally grown, ripe tomatoes that I decided to serve with the grilled swordfish steaks. This is an effortless dish that shows you when your ingredients are top quality and very fresh, that you do not need too many extras. I am presently obsessed with Calabrian peppers and added just enough to the dressing for this dish that it added just a little heat. We enjoyed our swordfish meal with a bottle of Umbrian white wine from Peppucci cantina.

Buon Appetito!
Deborah mele 2019

Grilled Swordfish With Oregano

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

An easy grilled seafood recipe served with fresh, ripe tomatoes.

Ingredients

1/2 Cup Extra Virgin Olive Oil, Divided

2 (6-8 Ounce) Swordfish Steaks At Room Temperature

Salt & Pepper

1 Pound Ripe Tomatoes, Thickly Sliced

1/4 Cup Red Wine Vinegar

2 Tablespoons Salted Capers, Rinsed & Chopped

1 Tablespoon Fresh Oregano, Chopped

1/2 Teaspoon Honey

1/2 to 1 Teaspoon Calabrian Pepper Pesto (Optional)

2 Tablespoons Lightly Toasted Pine Nuts

Instructions

Preheat grill to medium-high heat, and lightly oil the grill.

Brush the swordfish steaks with olive oil and season with salt and pepper.